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+ servings
5 from 34 votes
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Yield: 4 people
Chicken Tortellini Soup
Total Time:
35 mins
This creamy chicken tortellini soup is the perfect weeknight meal! It comes together quickly and is a great meal to use up a rotisserie chicken. It's satisfying and hearty, with tortellini replacing egg noodles for the pasta. Comfort food perfection!
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small sweet onion diced
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 garlic cloves minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups cooked shredded chicken
  • 5 cups low-sodium chicken stock
  • 1 8-ounce package of your favorite tortellini (I used a dry tortellini)
  • 1 cup milk or half and half
  • 1 1/2 tablespoons flour
  • fresh oregano and thyme for garnish
  1. Heat a large pot over medium heat and add the olive oil and butter. Once the butter melts, add in the onion, carrots, celery, garlic, oregano, salt and pepper. Stir and cook until the veggies soften, about 5 to 6 minutes. Stir in the shredded chicken and cook for a minute or two. Add in the chicken stock and bring the mixture to a boil, then reduce it to a simmer. Add in the tortellini and cook it for 5 minutes.
  2. While the tortellini is cooking, fill a shaker cup with the milk. Add the flour to the milk and shake the cup for at least 30 seconds. After 5 minutes, stream in the milk slurry while stirring. Bring the soup back to a simmer and let it simmer for 10 or 15 minutes as it thickens.
  3. Taste it and season more with salt and pepper if you find it necessary. Sprinkle with fresh oregano and thyme and serve!

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